Vegetable & Egg Noodle Ribbons

Ingredients

• 1 large carrot, washed & peeled
• 2 courgettes, washed (zucchini)
• 4 tablespoons butter
• 1 tablespoon olive oil
• 6 fresh shiitake mushrooms, finely sliced (optional)
• 1/2 cup frozen English peas, thawed
• 12 ounces thick egg noodles
• 2 teaspoons chopped mixed fresh herbs, of your choice (such as marjoram, chives and basil ) or 1/2 teaspoon dried italian seasoning mix or herbs, of your choice
• kosher sea salt
• black pepper
• 1 ounce parmesan cheese, to garnish (optional)

Directions

1. 1

   Using a vegetable peeler, carefully slice thin strips from the carrot and from the courgettes (do not include the seeded portion of the courgettes).

2. 2

   Heat the butter with the olive oil in a frying pan. Stir in the carrots and mushrooms; fry for about 2 minutes.

3. 3

   Add the courgettes and peas and stir-fry until the courgettes are cooked. Season with salt and pepper.

4. 4

   Meanwhile, cook the noodles in a large pan of boiling water. Drain and put them into a large serving bowl. Add the vegetable mixture to the noodles and toss to mix.

5. 5

   Sprinkle the mixed herbs over the noodles and vegetables and check seasoning; adjust as necessary.

6. 6

   If using Parmesan, grate it over the top immediately before serving.